Shredded beef croquettes, breaded and fried

Ingredients

• 1.5 kg of beef roast
• 2 boxes of beef broth
• 2 cups of water
• 4 small cubes of beef broth
• 4 bay leaves
• dried, chopped onion
• Worcestershire sauce
• salt and pepper
• 115 g of butter
• ½ cup of flour, plus extra flour for bread
• 2 eggs, beaten
• breadcrumbs
• vegetable oil or frying fat

Place the beef, broth, water, bouillon cubes, bay leaf, dried onion, Worcestershire sauce, salt, and pepper in a slow cooker. Cook on low for the entire night, until the meat is tender: you will obtain approximately 1 liter of broth.

Let the broth cool in the refrigerator until the fat solidifies on the surface, then remove it.

Tenderize the meat with two forks, or chop it in a food processor if you prefer smaller pieces.

In a saucepan, prepare a light-colored roux by melting the butter and adding ½ cup of flour.

Without stopping to stir, gradually add all the broth: you will obtain a very thick sauce.

Mix in the meat, season with salt and pepper, transfer to a dish, and let it cool in the refrigerator for a few hours, or preferably overnight.

Form small balls, about 4 cm in diameter, and roll them in flour, then in beaten egg, and finally in breadcrumbs.

Fry them in oil at 175 °C until golden brown, and serve hot.